Begin by placing a fine mesh strainer over a medium-sized bowl (or a large measuring cup like this one works great because you’ll have a spout for pouring the cooled custard into the ice cream maker later on in the process). Set aside.
In a separate medium-sized bowl, whisk the egg yolks. Set aside.
In a saucepan, warm the milk, sugar and salt over medium heat and stir, heating the mixture until the sugar dissolves.
While whisking constantly, slowly pour the milk and sugar mixture into the bowl with the egg yolks and mix until well combined. Return the milk and egg mixture to the saucepan.
Heat the saucepan over medium heat and stir using a heat-proof spatula, scraping the sides and bottoms as needed. Heat until the mixture thickens and coats the spatula. (This will take less than 5 minutes – do not bring the mixture to a simmer or boil, or it will curdle.) Pour the thickened custard through the strainer and into the bowl.
Cover the bowl with a large piece of plastic wrap, pushing the plastic down to touch the top of the custard. (This will prevent a skin from forming on the custard as it cools.) Refrigerate overnight.
Once chilled, whisk the crème fraîche into the custard. Pour the crème fraîche custard mixture into an ice cream maker and churn according to manufacturer’s instructions.
Just before the custard is done churning, pour in the Roasted Strawberries (including the sauce) and churn until well blended. Pour into a freezer-safe container and freeze until firm (about 6 hours).
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